Chocolate mud cake with zesty berry compote

Ingredients

• Preheat the oven to 180°C. Heat 125ml (½ cup) water until scalding, but not boiling. Remove from heat and add 225g butter, 185g castor sugar and 340g chopped dark chocolate (70% cocoa). Stir until all the ingredients have melted. In a blender, whisk 5 large eggs with 100g castor sugar until light, fluffy and doubled in size, about 15 minutes. Add the chocolate mixture to the egg mixture and fold until just combined. Pour the chocolate mixture into an ungreased ovenproof dish. Put this in a roasting tray filled with enough hot water to come halfway up the dish. Bake until a crust forms on top, about 45 minutes. Turn off the heat and allow to cool completely in the oven with the door slightly ajar. Remove from the oven and freeze for at least 2 hours. To make the compote, dissolve 100g sugar in 100ml water (do not stir) and bring to the boil. Mix in 60g mixed frozen berries and the zest of 1 lemon. Boil until the syrup coats the back of a spoon. Remove the cake dish from the freezer, dip it in hot water and carefully turn the cake out onto a board. Serve slices of cake drizzled with berry compote and decorated with chocolate twirls.